Smoked Cornish Hens

Pepper Monkey BBQ

Tonight's cook was smoked cornish hens. Kept it simple, took some olive oil and put a few herbs in there to let them infuse into the oil, then rubbed the oil/herbs under the skin on the breasts and brushed oil on the outside. Smoked them using a few grape chips indirect with plate setter.

Flavor was really good but I pulled them at 165 then tented with foil letting them get about 8 degrees warmer ... although they tasted good and were juicy they weren't falling apart ... I did them at 275 dome for about an hour (meeat temp 155 degrees) then kicked it up to about 325 during the last fifteen minutes to crisp up the skin.

Any cornish hen tips for me?

JM

Richard Fl

I like to stuff them.

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=496936&catid=1

Pepper Monkey BBQ

Back in my days as a sinner (gas grill) I used to stuff them with a wild rice/mushroom mixture then stick them on the rotisserie. I'll have to try stuffing them again ...

Little Steven

mattesoncreations,

They are good spatchcooked. So are quail.

Steve

Pepper Monkey BBQ

That's how we've been doing chicken lately ... what temp you doing the hens at? Haven't tried other birds .... gonna have to!

Little Steven

mattesoncreations,

I usually do them up high in the dome, 325* to 375*. The quail can go lower in the egg. I generally do a flavour marinade on the quail and a rub on the hens. Squab is good like this also but you really have to watch the meat temps cause you don't want to overcook.

Steve

cookn biker

I think that sounds like a fantastic cook. My friend and I did cornish hens for Turkey day one year and she wanted orange marmelade and hoarseradish rub. I don't like o marmelade, but I gotta say it was fantastic!! You could stuff 'em too. Lots of variations, just think creativly.

Sooner Egg

hadn't even considered cornish hens, mmmmmm gonna have to try those this weekend